Procedures

In a small bowl, whisk the flour, cinnamon, nutmeg, baking soda, and salt together; set aside.

2

In a large bowl, with an electric mixer on low speed, cream the butter, sugar, and brown sugar together. Add the vanilla extract.

3

Gradually blend the flour mixture into the butter mixture.

4

To assemble the cookies, form the dough into 1.5-inch balls and flatten. Place a Lindt truffle in the middle of each ball, and gently mold the dough around the truffle. Smooth between palms and make sure that the dough is sealed off as much as possible to keep the truffle from melting out.

5

Place dough balls at least 2 inches apart on a nonstick baking sheet.

6

Bake at 350°F for 15 minutes, or until golden brown around the edges. Some white chocolate may bubble out; as long as this is minimal it’s fine.

7

Let cool for 10 minutes before carefully transferring to a cooling rack.

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